Remove cream cheese from fridge and let it come to room temperature. Once soft mix in lemon juice, chives, salt and pepper. Set aside
Heat grill or grill pan. Slice zucchini into long thin ribbon, preferably using a mandolin slicer. Oil grill to prevent vegetables from sticking. Cook zucchini a few minutes per side. Add salt and pepper once off the grill.
Once zucchini are cool enough to handle use a knife to spread a thin layer of cream cheese onto one side of the zucchini, avoiding the end that will be left exposed so the cream cheese doesn't ooze out. Roll. Use a toothpick if necessary to keep close. If not you just rest the exposed end downside on a plate. Serve warm, room temperature or cold. Feed your love!